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Cucumber Seaweed Salad [Vegan]

Cucumber Seaweed Salad [Vegan]

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This salad is both light and refreshing on its own, but pairs well with brown rice, toasted tofu, and big juicy slice of avocado to make it a more balanced meal. You can never go wrong with that deliciously satisfying umami taste of ume plum vinegar paired with lime and tamari.

Dressing

Preparation

In a small bowl, add the dried wakame and cover with warm water to rehydrate for 5-10 minutes. Once hydrated, drain the excess water off and place the seaweed in a large bowl.

Next, use a vegetable spiralizer with the flat blade attachment to process the cucumber into thin sheets of noodles. Add the cucumber and chopped cilantro to bowl of seaweed. Toss with sesame seeds and dressing.

For the dressing, whisk together all ingredients in a bowl. Taste and adjust seasonings as desired. Store in an airtight glass container in the fridge until ready to use. Give a good shake before pouring over top salad.

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About The Author

Claire Ragozzino is a yoga instructor, plant-based chef and holistic nutrition educator. She works with clients around the globe to inspire transformational changes in their health and wellbeing. Her wellness programs are infused with Ayurvedic principles, plant-based
nutrition, and yogic philosophy to cultivate knowledge for intuitive healing. Learn about her seasonal cleanses, coaching programs and global retreats: www.vidyaliving.com